Wednesday, October 11, 2006

Piadina

It's another reminder that Monday 16th October is World Bread Day and Zorra from Kochtopf is hosting an event to celebrate. I thought I'd make something that comes from my mother's region of Emilia-Romagna in Italy.

Piadina are traditional, unleavened flatbread and in their most basic forms, made only with flour, lard, salt and enough water to form a soft dough. After a short resting period, the dough is rolled out to form rough circles and then cooked upon the testaroli, a special metal grill.

For this version, butter and milk replace the lard and the piadini are dry-fried in a cast-iron ridge pan to give those wonderful ridge marks.